Ayurveda Cleansing Dish: Kitchari

Ayurveda is a type of alternative and complementary medicine that is originated in India and can be traced back to 5,000 BCE. Kitchari is a traditional Ayurvedic dish which is very easy to digest but nourishing and purifying and it is great way to cleanse your digestive system without having to go on a strict detox diet. Kitchari is similar to stew (or porridge) and is made with mung beans, vegetables, basmati rice and spices. Add Mung Beans benefits

I first made Kitchari few years ago and I fell in love with this super nourishing dish. I’ve experimented different recipes since as there are so many different versions online but below recipe seems to work well for me. It is very easy to make. All you need is basmati rice, mung dal beans, seasonal vegetables and spices. I like to cook with minimal ingredients (so it’s nice and simple). I only use turmeric and cumin for spices and two or three vegetables.


Serves 6

1 cup of basmati rice (white or brown)
1 cup of mung beans (soaked overnight)
2 tablespoons organic coconut oil or ghee
1 tablespoon ground cumin
1 tablespoon ground turmeric
2 tablespoons chopped fresh ginger
5–6 cups of water
1 cup of chopped carrots and sweet potatoes (or your favourite vegetables)
Handful of Spinach or Kale
Few leaves of basil for garnish
Half lemon (per serving)


Rinse rice and mung dal beans well (after soaking overnight).

In a large pot, warm coconut oil over medium heat and add fennel, cumin, and turmeric and stir well. Add rice and mung beans and mix well together for few minutes till rice and beans start to stick to the side of the pot.

Add ginger and water. Cover and bring to boil. Stir and simmer at medium heat for 20 minutes.

While the rice and beans are cooking, chop the carrots and sweet potatoes. Once rice and beans are cooked, add carrots and potatoes and mix well and place some spinach on top. Add more water if necessary, then cover and simmer for another 20 minutes or so. The finished dish should be creamy and stew-like.

Serve with the lemon juice and sprinkle some fresh basil. Season with salt to taste.

This recipe is for 6 servings. Remaining bowls can be stored in the refrigerator for up to 3 days but no more than 3 days. It is always best to have any food fresh so I don’t usually keep leftovers refrigerated for more than 3 days and never in the freezer!

South West London

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South West London

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